Separately mix the wet ingredients and dry ingredients in two separate bowls with wooden or steel mixing spoon.
Slowly combine the dry ingredients into the wet ingredients while continuing to mix with a mixing spoon.
Spoon out 2-inch round balls of dough onto a baking pan lined with foil (I prefer to use a cookie scoop with a dispenser). Note that the dough mixture may be loose. In this case, spoon out the dough as evenly as possible. Each cookie dough does not need to be smooth.
Bake cookies for about 16-17 min (for gluten-free option, bake a few extra minutes if needed).
Place the finished cookies on foil and let them cool at room temperature. Note that the cookies will continue to cook until completely cooled.
To make the glaze: Whisk all the glaze ingredients together in a mixing bowl. Let the glaze sit for about 10 minutes to thicken.
Frost the cookies once they are completely cooled. After 15 minutes the frosting should solidify and create a glaze on the cookie.
Notes
Flour Substitutions -
Sub in 1 cup whole wheat flour + 1 1/2 cup all-purpose white flour
For Gluten-free option: use Cup4Cup GF Flour
Note On Ovens - All ovens are not the same and therefore bake times will vary. If using standard baking, the cookies should be slightly browned at the bottom but not burnt. If you are using a convection oven, the cookies will NOT brown on the bottom. If at all doubtful about the timing, put a small batch in the first time around to check. But be sure to let them cool completely before determining how long to bake the cookies since they will continue to cook until cooled.